Tarragon Chicken

 

3-4 lb. chicken

2 T. soft butter

1 tsp. garlic salt

1 tsp. tarragon

1 T. dried parsley

1/8 tsp. ground black pepper

3 T. vinegar

2 T. cornstarch in 2 T. cold water, Stirred until smooth.

1 C. accumulated cooking liquid.

 

Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter. Prepare gravy by combining the cornstarch mixture and 1 C. accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. Serves 4.